Teriyaki Salmon Donburi (Super Easy!)

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This teriyaki salmon bowl will quickly become one of your favorite weeknight meals! The marinated salmon is coated with a delicious homemade teriyaki sauce and served on top of rice, avocado, and edamame. 15-minute prep only!

Not much time tonight? Or just don’t feel like spending hours in the kitchen? This AMAZING and healthy rice bowl is perfect for a quick meal with barely any effort!

Just whip up the teriyaki marinade, chop (or not) your salmon, and let it marinate while you relax for a bit. After that, all you need to do is cook the salmon and thicken the sauce. Easy, right? If you’re into quick rice bowls like this, you should also check out my Spicy Salmon Poke Bowl!

A few years ago, I lived in Australia, and I remember picking up teriyaki sauce from the store all the time. I knew it from Japanese restaurants, but when I moved to Belgium, I couldn’t find it anywhere! So after my 3 years in Sydney, I thought “why not try making my own since I can’t buy it here?”.

I just grabbed a few things I always have at home: soy sauce, garlic, brown sugar, sesame oil, honey, and ginger. Honestly, I couldn’t believe how it turned out. It tasted EXACTLY like the teriyaki sauce I used to get at restaurants or buy from the store.

I paired it with salmon, some white rice, and avocado. Over time, I added a few extra things like edamame, green onions, sesame seeds, and salted seaweed sprinkles. This dish is SO QUICK and EASY that I ended up making it once a week. And seriously, everyone I made it for totally loved it!

Ingredients

• Salmon – I dice the salmon, but you can also keep it whole if you like.
• Rice – For rice bowls, I usually use short-grain rice, which I always have on hand for my Korean dishes. I find that short-grain rice pairs better with Japanese-inspired bowls, but you can also use long-grain rice if that’s what you have.
• Avocado – Adds a creamy, rich texture that complements the rice and salmon perfectly.
• Sesame Seeds – Used as a garnish for crunch and a subtle nutty flavor.
• Salted seaweed sprinkles – I use Saitaku brand which I find in my regular supermarket. These salted seaweed sprinkles are perfect for this dish! They add a salty, crunchy, umami-packed finish.
• Green Onion – Used as a garnish for a fresh, mild onion flavor and a pop of color.

marinade:

• Garlic – Provides aromatic depth and essential savory notes to the marinade.
• Ginger – Adds a zesty, fresh kick that balances the sweetness of the sauce.
• Brown sugar – Adds richness and a subtle molasses flavor, balancing the saltiness of the soy sauce. I recommend not substituing it with other types of sugar.
• Soy sauce – The key ingredient for the salty, umami-packed base of the teriyaki sauce. I usually use Japanese or Korean soy sauce. Chinese soy sauce may yield a saltier result.
• Honey – Adds natural sweetness and helps thicken the sauce for a smooth texture.
• Sesame oil – Brings a nutty richness and enhances the overall flavor profile of the sauce.
• Brown thickening agent – Used to thicken the sauce while keeping its dark color, though cornstarch works too.
• Water – Helps balance the marinade’s concentration and achieve the perfect consistency.

How to prepare teriyaki salmon?

1. Marinate the salmon – In a bowl, mix together all marinade ingredients.

2. Dice the salmon into bite-sized pieces and add them to the marinade. Let the salmon marinate for at least 30 minutes.

3. Cook the rice – While the salmon is marinating, cook the rice according to your preferred method (check my guide on how to cook perfect rice).
4. Cook the salmon – After marinating, drain the marinade from the salmon but don’t throw it away, keep the marinade. Heat the cooking oil in a pan over medium-high heat. Add the salmon and cook for 5 minutes, or until fully cooked. Remove the salmon from the pan.

5. In the same pan, pour the reserved marinade and heat over medium-high heat for 2-3 minutes, or until the sauce has thickened.
6. Assemble the bowl – In a bowl, add a serving of rice, top with the cooked salmon and sliced avocado. Pour the thickened teriyaki sauce over the salmon.
7. Garnish and serve – Sprinkle sesame seeds, salted seaweed sprinkles, and chopped green onion on top before serving.

Variations/additions

Avocado goes extremely well in this bowl! I also like to vary between cucumber and edamame. These three are my favorite ingredients to pair with teriyaki salmon, though you could also add (but not limited to):

• Broccoli
• Cauliflower
• Green beans
• Peas
• Eggplant
• Mushrooms
• Vegetable tempura

Serve the salmon and vegetables on top of some white rice, or any rice of your choice.

Storage

Refrigerate: let it cool, then store it in an airtight container in the fridge for up to 3 days.

Freeze: place the salmon in a use a freezer-safe bag and freeze for up to 2-3 months.

Reheat: use a microwave, oven, or stovetop on low heat to avoid drying it out. Cover and add a splash of water or sauce for moisture.

More Japanese recipes to complement teriyaki salmon?

• Homemade gyozas to serve as a side dish or appetizer.
• Then finish your meal on a sweet note with some quick homemade matcha ice cream for dessert.
• Or some matcha dorayaki.